DELI SPICES brings you a wonderful recipe to celebrate the coming of the weather by Brand Ambassador Jodi-Ann Pearton.

Enjoy it!


Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 10

Chef’s tip: Add chicken strips to the pan whilst frying the mushrooms to create a heartier and fuller meal.


4 x 500 g  Gnocchi, uncooked

60 g  Butter

300 g  Shitake mushrooms, sliced

150 g  White button mushrooms, chopped

1 tsp  Deli Spices Dried Oregano

1 tsp  Deli Spices Veggie Seasoning

15 g  Garlic, crushed

1¼ cup  Dry white wine

10 g  Fresh basil leaves, roughly chopped

100 g  Parmesan cheese, grated

Salt and Pepper to taste


Lemon Créme Fraiche


1 Tbsp  Lemon Zest

1 tsp  Deli Spices Lemon and Herb Seasoning

¼ cup  Lemon Juice

2 cups  Crème Fraiche

Garnish with Parmesan cheese, fresh basil and micro greens

  1. Cook the gnocchi per package instructions.
  2. Drain the gnocchi and set aside to cool.
  3. In a large pan, melt the butter and fry the shitake and white button mushrooms with the Dried Oregano and Veggie Seasoning, until browned.
  4. Add the garlic and the cooked gnocchi to the pan and fry until the gnocchi has toasted to golden brown and completely coated in the butter.
  5. Pour in the wine and allow to reduce for 2 – 3 minutes, until slightly thickened.
  6. Season to taste and remove from the heat, folding in te basil leaves and grated parmesan cheese.
  7. Serve the toasted gnocchi warm with a spoonful of the lemon crème fraiche and garnish with Parmesan, fresh basil leaves and micro greens.
  8. Add the lemon zest, Lemon and Herb Seasoning and lemon juice to the crème fraiche and mix until just combined.
  9. Seal and refrigerate until ready to serve with the gnocchi.

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